No, you don't need a special jar. Find a couple of quart jars with good lids. Canning jars are perfect, if you have any. If you don't, thrift stores often do. Or beg empty pasta sauce jars from your neighbours who use that sort of product Use one jar for fermenting (I just read through the thread; there are good instructions fairly early on in the discussion), and use the other one for storing the final product. You might want a third or fourth jar so that you can clean them periodically.